Step 1

Rinse cabbage under cold running water and pat dry. Pull off and discard any wilted or damaged outer leaves. Place cabbage on the cutting board with core end against the board. Using chef's knife, cut the cabbage in half vertically through the core. Cut each half vertically again through the core to create 4 wedges.

Step 2

Position one cabbage wedge with a cut side facing down onto the cutting board. Make an angled cut into the cabbage to remove the core. Repeat with remaining 3 wedges.

Step 3

Shred with knife: Slice each of the cabbage wedges into shreds. Slicing along the vertical edge will make longer shreds; slicing along the horizontal yields shorter lengths.

Step 4

Shred with mandolin: Use the blade of your desired thickness and carefully run the wedge of cabbage along the mandolin with the cut edge down.

Step 5

Shred with vegetable peeler: Use a vegetable peeler and "peel" the inside and coreless cut edge of the cabbage.